When the sun dips low and the aroma of roasting peppers fills my kitchen, I can’t help but feel a rush of excitement. Recently, I discovered an irresistible combination that has quickly become a dinner favorite: Stuffed Poblano Peppers with Chimichurri Rice and Chorizo. These vibrant green gems, bursting with savory fillings and topped with gooey cheese, are more than just a dish; they’re a feast for the senses.
Picture this: the first bite reveals a tender pepper enveloping a warm, zesty mixture of chimichurri rice, flavorful chorizo, and a medley of spices that awaken your palate. This recipe is not only a stellar choice for a quick weeknight dinner but also a delightful way to impress guests on special occasions. Plus, it’s gluten-free and customizable, ensuring there’s something for everyone. So, grab your apron and let’s bring a splash of Latin flavor to your table!
Why are Stuffed Poblano Peppers with Chimichurri Rice and Chorizo a must-try?
Explosive Flavor: Each bite combines smoky chorizo and zesty chimichurri rice, creating a mouthwatering experience.
Customizable Goodness: Tailor the filling to your taste—add veggies or swap in plant-based options for a delicious twist!
Gluten-Free Delight: Enjoy this hearty dish without worry, perfect for various dietary needs.
Quick and Easy: With simple prep and minimal cooking time, you can whip these up any night of the week.
Impressive Presentation: Vibrantly colored peppers stuffed with cheesy goodness make for a stunning centerpiece at any dinner table.
Stuffed Poblano Peppers with Chimichurri Rice and Chorizo Ingredients
For the Peppers
- Large Poblano Peppers – A flavorful base for the stuffing; swap with bell peppers for a milder taste.
For the Rice Filling
- Long Grain White Rice (1 cup) – Absorbs all the delicious flavors; brown rice can be substituted, but adjust cooking time.
- Water (2 cups) – Essential for perfectly cooking the rice; no substitutes needed.
- Chorizo (½ lb) – Brings a spicy, rich flavor; choose between Mexican or Spanish varieties for different tastes.
- Black Beans (½ cup) – Adds protein and fiber to keep you full; can replace with kidney or pinto beans as desired.
- Sweet Corn Kernels (½ cup) – Introduces a hint of sweetness and texture; feel free to use canned or frozen corn.
- Ground Cumin (1 tsp) – Lends an earthy depth; if unavailable, omit but consider it for the best flavor.
- Chili Powder (½ tsp) – Delivers a gentle warmth; adjust the amount based on your spice love.
- Minced Garlic (3 cloves) – Elevates the overall flavor; can easily be swapped with garlic powder (1 tsp).
- Kosher Salt and Pepper – Enhances all the flavors; use them to taste.
- Chimichurri Sauce (½ cup) – Brightens and freshens the dish; homemade or a good store-bought option works!
- Shredded Mozzarella Cheese (1 cup) – Provides creaminess and binds the stuffing; swap for cheddar if you’re craving a sharper taste.
These Stuffed Poblano Peppers with Chimichurri Rice and Chorizo are vibrant, delightful, and bursting with flavor!
How to Make Stuffed Poblano Peppers with Chimichurri Rice and Chorizo
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Prepare Chimichurri Sauce: Start by finely chopping fresh herbs and combining them with olive oil, vinegar, garlic, and a pinch of salt. Set aside to let those flavors meld beautifully.
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Prepare Peppers: Preheat your oven to 400°F. Wash the large poblano peppers, slice off their tops, and carefully remove the seeds and membranes for a milder bite.
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Cook Rice: Prepare the long grain white rice according to package instructions. At the same time, roast the poblanos in the oven for about 10 minutes until slightly tender.
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Cook Chorizo Filling: In a skillet, brown the chorizo over medium heat for 5-6 minutes. Next, add diced pepper tops, black beans, sweet corn, minced garlic, and the spices. Mix well and remove from heat.
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Combine Filling: Gently stir the cooked rice into the chorizo mixture until well combined, then stuff each roasted pepper generously. Top each with a sprinkle of shredded mozzarella cheese.
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Bake: Lower the oven temperature to 350°F and bake the stuffed peppers for 10-15 minutes, or until the cheese is bubbling and slightly golden.
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Serve: Plate the stuffed peppers over a bed of chimichurri rice and drizzle with additional chimichurri sauce and a squeeze of fresh lime juice for added brightness.
Optional: Garnish with fresh cilantro or parsley for a pop of color!
Exact quantities are listed in the recipe card below.
Stuffed Poblano Peppers with Chimichurri Rice and Chorizo Variations
Feel free to get creative with these stuffed peppers—the possibilities are as vibrant as the ingredients themselves!
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Vegetarian: Replace chorizo with plant-based sausage or sautéed mushrooms for a hearty, meatless version. This swap allows all the flavors to shine without losing texture.
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Grain Swap: Choose quinoa or cauliflower rice instead of white rice to give a healthy twist, adding a new layer of flavor while keeping the dish gluten-free.
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Spicy Kick: Stir in sliced jalapeños or sprinkle red pepper flakes into the filling for an extra heat level. Adjust based on your spice tolerance and enjoy the fiery flavors!
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Cheese Variation: Experiment with different cheeses like pepper jack for a smoky touch or feta for a tangy contrast that complements the chimichurri.
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Black Bean Twist: Incorporate different beans like chickpeas or lentils for a unique texture and flavor boost. Each bean brings its own essence to the dish!
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Veggie Boost: Add diced zucchini, spinach, or broccoli to your filling for extra nutrients and a colorful presentation. This also enhances the dish’s heartiness!
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Herb Explosion: Mix in chopped fresh cilantro or parsley into the stuffing or as a garnish to elevate freshness and brightness in every bite.
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Topping Choice: Instead of cheese, top with crushed tortilla chips for added crunch and a fun twist, creating a delightful contrast to the soft pepper.
What to Serve with Stuffed Poblano Peppers with Chimichurri Rice and Chorizo?
Elevate your dining experience with the perfect sides to complement a delightful dish bursting with Latin flavors.
- Zesty Side Salad: A vibrant mix of greens, tomatoes, and avocado drizzled with lime vinaigrette brightens the plate and adds crunch.
- Crispy Tortilla Chips: Pair these savory peppers with crispy tortilla chips served alongside fresh salsa, bringing a delightful contrast in texture.
- Guacamole: Creamy, rich guacamole enhances the dish’s depth while providing a cooling balance to the spice of the chorizo.
- Mexican Street Corn: Sweet, buttery corn brushed with lime mayo, cotija cheese, and chili powder echoes the flavors of your stuffed peppers beautifully.
- Black Bean Soup: A warm, hearty black bean soup brings additional protein and complements the texture of the stuffed peppers perfectly.
- Fragrant Cilantro Lime Rice: Serve additional cilantro lime rice on the side for an extra layer of flavor that ties the meal together wonderfully.
- Tequila Mojito: A refreshing cocktail made with tequila, mint, and lime enhances the all-around festive experience of your meal.
Each of these pairings brings its unique flair, making your dinner not only complete but also a true celebration of taste!
Expert Tips for Stuffed Poblano Peppers
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Pepper Preparation: Pre-roasting the poblano peppers not only enhances their flavor but also prevents them from becoming too soggy after stuffing.
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Liquid Drainage: Remove excess liquid from inside the peppers before stuffing to ensure a firmer texture in your stuffed poblano peppers.
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Chimichurri Magic: Allow your chimichurri sauce to sit for at least 30 minutes before using for a richer and more harmonious flavor.
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Rice Substitutions: If using brown rice, remember to adjust the cooking time, as it usually takes longer than long grain white rice.
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Taste Adjustment: Feel free to adjust the chili powder based on your spice tolerance, making the dish perfect for your family’s palate.
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Garnish Wisely: Fresh cilantro or parsley not only adds a splash of color but also elevates the presentation and flavor profile of your stuffed poblano peppers.
How to Store and Freeze Stuffed Poblano Peppers
Fridge: Store leftover stuffed poblano peppers in an airtight container for up to 3 days. Reheat in the oven at 350°F for about 10-15 minutes to maintain their delicious texture.
Freezer: For longer storage, freeze stuffed poblano peppers before baking. Wrap each pepper tightly in plastic wrap and then in aluminum foil; they can last up to 3 months.
Reheating: To reheat frozen stuffed peppers, thaw overnight in the fridge before baking at 350°F for 25-30 minutes until heated through.
Preparation Tip: Consider stuffing peppers ahead of time and storing them for a quick and easy meal later, perfect for busy weeknights!
Make Ahead Options
These Stuffed Poblano Peppers with Chimichurri Rice and Chorizo are a fantastic choice for meal prep enthusiasts! You can prepare the chimichurri sauce and the chorizo filling up to 3 days in advance to save valuable time during busy weeknights. To keep the flavors fresh, refrigerate each component separately in airtight containers. The roasted poblano peppers can be prepared a day ahead as well; simply store them in the fridge after roasting. When you’re ready to serve, stuff the peppers with the filling and cheese, then bake at 350°F for 10-15 minutes until everything is heated through and the cheese is bubbly. This way, you’ll have a delicious homemade dinner on the table with minimal effort!
Stuffed Poblano Peppers with Chimichurri Rice and Chorizo Recipe FAQs
How do I choose ripe poblano peppers?
Absolutely! When selecting poblano peppers, look for ones that are firm and glossy without dark spots or blemishes. They should have a deep green color; any wrinkling may indicate overripeness. For a milder taste, select slightly smaller peppers.
How should I store leftover stuffed poblano peppers?
You can keep leftovers in an airtight container in the fridge for up to 3 days. Simply reheat them in the oven at 350°F for about 10-15 minutes until heated through to enjoy their delightful flavor again.
Can I freeze stuffed poblano peppers?
Yes! To freeze, wrap each uncooked stuffed poblano pepper in plastic wrap, then place them in a freezer-safe bag or container. They can be stored for up to 3 months. When ready to enjoy, thaw them overnight in the fridge, then bake at 350°F for 25-30 minutes.
What if my peppers become soggy after baking?
To prevent sogginess, it’s crucial to drain any excess liquid from the peppers before stuffing. Also, roasting the poblanos for about 10 minutes before filling helps remove moisture, giving you that perfectly baked texture that’s full of flavor.
Can I make these stuffed peppers vegetarian?
Very much so! Simply replace the chorizo with a plant-based sausage or sautéed mushrooms. You can also boost the veggie content by adding chopped zucchini or bell peppers to the rice filling for a rainbow of flavors.
Is this recipe suitable for gluten-free diets?
Absolutely! The Stuffed Poblano Peppers with Chimichurri Rice and Chorizo are gluten-free as long as you ensure your chimichurri and rice ingredients are free from gluten-containing additives. This dish makes for a comforting yet inclusive meal option!
Stuffed Poblano Peppers with Chimichurri Rice and Chorizo Bliss
Ingredients
Equipment
Method
- Prepare Chimichurri Sauce by finely chopping fresh herbs and combining them with olive oil, vinegar, garlic, and a pinch of salt. Set aside.
- Preheat oven to 400°F. Wash poblano peppers, slice off tops, and remove seeds and membranes.
- Cook long grain white rice according to package instructions. Roast the poblanos for about 10 minutes until slightly tender.
- In a skillet, brown chorizo over medium heat for 5-6 minutes. Add diced pepper tops, black beans, sweet corn, minced garlic, and spices. Mix well.
- Gently stir cooked rice into chorizo mixture until combined. Stuff each roasted pepper generously, topping with shredded mozzarella cheese.
- Lower oven temperature to 350°F and bake stuffed peppers for 10-15 minutes until cheese is bubbling and golden.
- Serve stuffed peppers over chimichurri rice, drizzled with extra chimichurri sauce and fresh lime juice.